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| Servings |
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Ingredients
- 8 oz cream cheese softened
- 1 can sweetened condensed milk 14 oz
- 6 Tbsp lemon juice
- 1 tsp grated lemon peel
- 1 tsp vanilla
- Dash of salt
- 1 graham cracker crust 9-inch
- 2 cups sliced fresh or frozen rhubarb
- 1/4 cup plus 2 Tbsp water divided
- 1-1/2 tsp unflavored gelatin
- 1/2 cup sugar
- 2 tsp lemon juice
- 1 pint strawberries hulled and halved lengthwise
Ingredients
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Instructions
- In a large mixing bowl, beat the cream cheese and sweetened condensed milk until smooth.
- Beat in lemon juice, lemon peel, vanilla, and salt. Pour into crust.
- Cover and refrigerate for 2 hours.
- In a saucepan, bring the rhubarb and 1/4 cup of water to a boil. Reduce heat, simmer uncovered for 10 minutes or until rhubarb is tender; drain.
- In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it stand for 1 minute. Stir gelatin and sugar into rhubarb mixture; bring to a boil.
- Remove from heat and stir in lemon juice. Cover and refrigerate until slightly thickened.
- Stir in strawberries.
- Spoon over pie. Refrigerate for 2–3 hours or until set.
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